Arugula Bread Salad
Ingredients:
3 Tbsp. balsamic vinegar
1/3 cup extra virgin olive all
1/2 tsp. salt
1/4 tsp black pepper, ground
1 medium red onion, peeled, sliced Into 1/2 moons
1 Tbsp. extra virgin ol1ve all
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugu[a, washed and dried
1 fennel bulb, cored and thInly sliced
1/2 cup roasted red bell pepper, 1/4 inch thick strips
1/4 cup pine nuts, toasted
1 1/2 cups Callfornla green or red seedless grapes, picked from stem and rinsed
1/4 cup Parmesan cheese, shaved or grated
Directions:
In a small bowl whisk together dressing ingredients. Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
